• Helen Phillips

Salmon (quiche) Omelette!


This is an adaption from a recipe that mum used to make for Salmon Quiche. I’m not keen on pastry, so thought I’d try a pastry-less quiche which is effectively an omelette!

This recipe uses tinned salmon, rather than fresh. That’s because the original recipe used it, but I’m sure would be equally great made with the equivalent of cooked salmon. Salmon is high in omega-3 and tinned salmon is a great source of calcium as it contains small soft bones, that melt down into the cooking mixture.

It’s a really quick and easy dish to make, ideal for a light lunch with some new potatoes and maybe a watercress salad. This was enough for 2, but you could add more eggs for a larger man-sized appetite!

Finely chop a small red onion and dice half a red pepper into 1cm squares and lightly soften in a knob of butter in an omelette pan sized frying pan. Add a tin of red salmon to the veg, give everything a good stir around and fry gently for a few minutes until the veg is soft and the salmon cooked through.

In a separate bowl beat 2 large eggs, season with salt and pepper and a pinch of cayenne pepper. Pour the eggs over the salmon mixture, grate over 25g of strong cheddar (I always buy super zingy cheddar, you need less for a good cheese hit) and cook on a low-medium heat.

Whilst the omelette is setting turn your grill on to heat up. After a few minutes carefully check that the bottom of the omelette is cooked and golden, then heat the pan under the hot grill until the omelette is set through and golden.

Carefully turn out and serve with new potatoes and veg of your choice.

#Egg #Salmon

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